Neapolitan Ice Cream Recipes

NO-CHURN NEAPOLITAN ICE CREAM

Steps:

• Make the strawberry sauce: Combine the strawberries, water, sugar and cornstarch in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Continue to cook, stirring occasionally and gently smashing the berries as they soften, until thick and jammy, about 25 minutes. Pour into a small bowl and let cool completely, stirring occasionally. (You will have about 11/3 cups sauce.)
• Meanwhile, make the chocolate sauce: Combine the chopped chocolate and coconut oil in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, 1 1/2 to 2 minutes. Let cool slightly.
• Make the ice cream: Blend the heavy cream, sugar, cream cheese, sour cream, vanilla and salt in a food processor, scraping down the sides of the bowl occasionally, until very thick and fluffy, about 2 minutes.
• Spoon about one-third of the ice cream mixture into a freezer-safe 2-quart baking dish, then spoon about one-third of the strawberry sauce over the top, then one-third of the chocolate sauce (it does not have to evenly cover). Repeat the layering two more times, ending with the chocolate sauce. Freeze until the chocolate sets, 5 to 10 minutes, then cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight. Let soften about 30 minutes at room temperature before scooping.

NEAPOLITAN ICE CREAM

Steps:

• Gather the ingredients.
• In a medium bowl, combine the milk and sugar. Whisk until the sugar is dissolved.
• Whisk in the heavy cream and the vanilla extract.
• Churn according to manufacturer's directions, about 20 to 25 minutes.
• Spoon 1/3 of the churned vanilla ice cream into an airtight freezer-safe container. Spread in an even layer, cover, and transfer to the freezer.
• Spoon 1/3 of the churned ice cream into a large bowl. Add the cocoa powder. Stir to combine.
• Spoon the chocolate layer over the vanilla layer and spread evenly. Return to the freezer.
• Spoon the remaining churned ice cream into a large bowl. Add the strawberry ice cream topping. Stir to combine. If a deeper pink hue is desired, add a few drops of red food coloring.
• Spread the strawberry layer evenly over the chocolate layer.
• Cover and freeze for at least 2 hours to firm. Then, scoop and enjoy!

NEAPOLITAN ICE CREAM CAKE ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a large bowl, whisk the eggs until pale and foamy, about 2 minutes.
• Add the sugar, oil, and vanilla. Whisk again until incorporated.
• Add the flour, cocoa powder, baking powder, and salt.
• Mix with a spatula until combined.
• Pour the batter onto the baking sheet.
• Bake for 12 minutes until the cake is set.
• Lay out a kitchen towel and sprinkle with cocoa powder.
• Once the cake is done, invert it onto the towel, remove the parchment, and lift the towel to roll the cake into a log. The towel will wrap into the cake.
• Place in the refrigerator for 1 hour to cool.
• Place the cake on the counter and unroll.
• Place ice cream scoops on the cake in an even line, starting with chocolate, then the strawberry and vanilla.
• Smooth each line of ice cream out, being careful not to mix the flavors.
• Tightly roll the cake back up, this time without the towel.
• Freeze the cake for at least 3 hours, or overnight.
• Place the chocolate chips in a medium bowl.
• Pour the hot cream over the chocolate and stir until melted and smooth.
• Place the cake on a rack set over a baking sheet.
• Pour the ganache over the cake in an even layer.
• Place cake in the freezer for 30 minutes, or until the ganache is set.
• Enjoy!

NEAPOLITAN ICE CREAM POPS RECIPE BY TASTY

Steps:

• In an aluminium loaf pan, spread the chocolate ice cream evenly across the bottom. The layer should be a little less than 1 inch (2 cm) thick.
• Place the loaf pan in the freezer for 10-15 minutes to allow the ice cream to firm up.
• Repeat step 1 for both the vanilla and strawberry ice cream until the loaf pan is filled with the 3 layers.
• Return the loaf pan to the freezer and allow it to freeze completely, about 2 hours.
• Prepare toppings before removing the loaf pan from the freezer. Combine the chocolate with the coconut oil and melt by microwaving, stirring every 20 seconds, until fully melted. Add crispy rice to melted chocolate if desired.
• Remove the loaf pan from the freezer and transfer to a cutting board.
• Take the popsicle sticks and press them firmly into the top of the ice cream, spacing them about 1 inch (2 ½ cm) apart.
• Using a pair of scissors, quickly cut the outer rim of the aluminium pan. This should allow you to peel it away and reveal the layered block of ice cream.
• Once the pan is removed, cut the ice cream between the sticks making 8-9 individual pops.
• Dip the pops in the melted chocolate and transfer them to a parchment paper-lined baking sheet. Decorate with desired toppings.
• Once finished decorating, transfer the ice cream pops to the freezer until ready to serve.
• Enjoy!

NEAPOLITAN ICE CREAM CAKE

Steps:

• Line a 9-inch round cake pan with plastic wrap or waxed paper. Fill with softened ice cream. Place in the refrigerator until hardened, at least 3 hours.
• When the ice cream has been in the freezer for 2 hours, preheat the oven to 325 degrees F (165 degrees C). Grease the bottom and sides of two 9-inch round, nonstick cake pans.
• Place chocolate cake mix in a large bowl. Add 1 cup water, 1/2 cup oil, and 3 eggs; beat with an electric mixer on medium speed for 2 minutes.
• In another large bowl, repeat Step 2 with the strawberry cake mix.
• Pour 1/2 of the chocolate batter into one of the prepared pans and 1/2 of the strawberry batter into the remaining pan. Discard remaining batter or save for another use.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 24 to 29 minutes.
• Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
• Place the chocolate cake on a serving plate with the top side down. Pull the ice cream layer out of the pan with the plastic wrap and place it on top of the chocolate cake. Place the strawberry cake on the ice cream with the top side up. Frost cake with whipped topping.
• Serve immediately or place in the freezer until ready to serve.

NEAPOLITAN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides; butter parchment.
• In a bowl, whisk together butter, granulated sugar, and zest; whisk in eggs and salt. Add flour and cornmeal; whisk until just smooth. Spread batter evenly in pan. Bake until cake is dry to the touch and edges have begun to pull away from pan, about 15 minutes. Let cool completely.
• Transfer cake to a work surface and cut into three layers, forming three 5-by-3-inch rectangles. Cover a rimmed baking sheet with a large sheet of plastic wrap; place one cake rectangle on it. Spread with pistachio gelato and freeze until firm, about 15 minutes. Top with second cake rectangle; spread with vanilla ice cream and return to freezer until firm, about 15 minutes. Top with third cake rectangle; spread with strawberry ice cream and freeze until firm, about 15 minutes. Wrap entire cake in plastic and freeze until ready to serve, up to 2 weeks.
• Remove plastic and transfer cake to a serving dish. Beat heavy cream with confectioners' sugar on medium speed until stiff peaks form, about 1 minute. Frost cake with whipped cream. Freeze until firm, about 1 hour. (Once frozen, cake can be wrapped in plastic and frozen overnight.) Before serving, let cake stand at room temperature 10 minutes; then garnish top with strawberries and pistachios.

NEAPOLITAN ICE CREAM PIE

Steps:

• Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
• Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.